Shelly's Recipe

SPICY IRISH STEW WITH DUMPLINGS

Category: Stews

3 tbsp butter
3 tbsp minced onions
2 tsp salt
1/2 tsp garlic powder and onion powder
1/4 tsp thyme, oregano, chili powder, paprika, black and white peppers and cayenne pepper
2 1/4 lb cubed beef round
3 tbsp flour
4 cups hot beef broth
1 1/2 cups diced potatoes
1 cup sour cream
1/4 cup tomato paste

Dumplings
1 cup unbleached flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk

In a Dutch oven, heat butter and add onions. Cook until tender without browning. Blend seasonings together and dust with beef. In small batches, add to pot and cook until beef is browned. Sprinkle with flour and continue to cook for 3 minutes over low heat. Return all meat to pot and add the broth. Simmer for 1 1/2 hours. Add potatoes and continue to simmer for 30 minutes or until potatoes are tender. Reduce heat and add sour cream and tomato paste. Simmer for 5 minutes.

Make dumplings: Sift dry ingredients in a mixing bowl. Gradually add the moil until soft dough forms. Drop into stew in small spoonfuls. Cover and simmer 15 minutes before serving. Do not uncover while simmering.